This roasted vegetable salad features beets, carrots and cauliflower tossed in a maple balsamic dressing with a toasty, nuttiness from pecans and a little sweetness from golden raisins.
Happy Holidays, all! We’ve had an unseasonable winter thus far in Chicago. Last weekend it was 60 degrees, which I don’t think has ever happened in my lifetime.
Yes, I enjoy the warmer weather (this could be -40 degrees like the last couple years), but it’s a little disconcerting. It worries me about global warming, but more importantly, it makes it hard to get in the holiday spirit.
(I kid, I kid. Global warming is definitely > holiday spirit.)
But let’s focus on a problem I can immediately improve — holiday cheer! I’ve been doing everything I possibly can to make it feel like Christmas: decorating everything, Christmas-y smelling candles, Home Alone, Elf, Christmas tunes bumping…
What I really love about the holidays, though — and I think most people would agree — is getting to spend time with good friends and family and enjoying delicious food. So that’s what I’ve been trying to amp up.
Last weekend I hosted some of my college girlfriends for a potluck + secret Santa exchange, a tradition we’ve had since we graduated. As the host, I decided to make a few items for the potluck:
Roasted Vegetable Salad (lettuce-free)
Lemon Tahini Vegetables
Sweet Potato Frittata
I’ll be posting the recipes throughout this week. I promise, they’re all very easy and can be done in part ahead of time. Hope you enjoy!
Roasted Vegetable Salad
Change out the standard lettuce-based salad for this one featuring roasted vegetables, toasted pecans and golden raisins. This would pair well with chicken or turkey, or would be fantastic over a bed of kale if you still want some greens in your salad.
- 4 large beets
- 1 head cauliflower
- roughly 10 carrots
- 1 Tbsp. olive oil + 1 1/2 Tbsp. olive oil
- 1/2 tsp salt
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. maple syrup
- 1 cup feta cheese (goat cheese would also be amazing)
- 1 cup raw pecan pieces
- 1 cup golden raisins
Preheat oven to 425 degrees.
Wash all the vegetables well and lay on towels/paper towels to dry. Cut the ends off of the beets, peel them, and chop into 1/2″ cubes. Cut cauliflower in quarters and then cut Continue reading